Ingredients
Tuna and champignon toasts
- 80 grams Cheddar cheese
- 2 spring onions
- 425 grams whole champignons, canned
- 185 grams tuna, canned
- 6 sprigs parsley
- lemon juice
- pepper, to taste
- 6 slices bread
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Cut cheese into cubes and place in thermomix bowl. Grate 10 seconds/speed 8. Set aside. No need to clean bowl.
Place spring onions (all, can include the green bit) and parsley in the bowl. Chop 3 seconds/speed 7. Add champignons. Chop 3 seconds/speed 4.
Add tuna, a squeeze of lemon juice, half of the reserved cheese and pepper to taste. Combine 5 seconds/speed 1.
Toast bread on one side. Add the tuna topping to the untoasted side. Sprinkle with remaining cheese. Grill until cheese has melted.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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